Dad's Damn Good Chili

The old man's recipe. Simple, hearty, and better the next day.

2026-03-16 · updated 2026-03-17

Active: 45 minutesInactive: 4–8 hoursToo many, but is freezable in double-ziplocked gallon bags.

Ingredients

Meat & Vegetables

  • 5 lbs beef (round steak, chuck steak, or stew beef)
  • 2–3 cups onions, chopped
  • 2 cups peppers, chopped

Spices

  • 8 tbsp chili powder
  • 3 tbsp cumin
  • 1 tbsp black pepper
  • 1 tbsp oregano
  • 1 tbsp cinnamon
  • 2 tbsp brown sugar
  • 1 tbsp instant coffee
  • 1 tbsp paprika
  • 2 tbsp cocoa
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp cayenne pepper

Liquids & Canned Goods

  • 45 oz stewed or diced tomatoes
  • 90 oz kidney beans (light and dark)
  • 12 oz tomato paste
  • 46 oz tomato juice
  • 30 oz water

Instructions

  1. 1.Preheat a large Dutch oven over medium heat while you prep. Add a light coating of oil.
  2. 2.Chop the onions and peppers into small pieces.
  3. 3.Cut the beef into small chunks.
  4. 4.Mix all spices together in a small bowl and set aside.
  5. 5.Brown the beef in the Dutch oven. Once browned, drain any excess grease but leave the beef in the pot.
  6. 6.Add the onions and peppers to the beef.
  7. 7.Stir in about half of the spice mixture.
  8. 8.Cook, stirring occasionally, until the onions and peppers are softened — about 20–30 minutes.
  9. 9.Meanwhile, add the remaining ingredients to the slow cooker(s) and stir to combine. Note: A full batch requires two 6-quart slow cookers.
  10. 10.Once the beef and vegetables are ready, transfer them to the slow cooker(s) and stir everything together.
  11. 11.Cook on high for 4 hours or low for 6–8 hours.

Toppings

  • Sour cream
  • Shredded cheese
  • Ritz crackers
  • Sriracha